• 6 carrots, sliced into chunks
  • 2 large spoonfuls of fresh chopped parsley
  • 1 teaspoon sugar
  • ½ teaspoon ground ginger
  • ¼ cup low-fat margarine


Cook the carrots with a small amount of water until they are tender and crispy. Drain the water from the pan or skillet. Add the ginger, sugar and margarine, and heat over a low flame until the carrots are warmed and sauced. Add the parsley as a garnish and serve immediately.

Nutritional information (per serving)

  • 107 Calories
  • 94mg sodium
  • 0 cholesterol
  • 13gm carbohydrate
  • 2gm protein
  • 7gm fat

Diabetic exchange

  • 1 1/2 Vegetable
  • 1 1/2 Fat

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